The Food of Morocco

The Leonard Lopate Show | Dec 23, 2011

Paula Wolfert talks about her new cookbook, The Food of Morocco—from tender Berber skillet bread to spiced harira, from chicken with preserved lemon and olives to steamed breast of lamb stuffed with couscous and dates. She explains the essential elements of Moroccan flavor and tells where to get hard-to-find ingredients.

WNYC is funded by sponsors and member donations

Top Stories

History of the War on Terror

CNN national security analyst Peter Bergen reflects on the history of the War on Terror as we approach the 25th anniversary of the 9/11 attacks.
The Brian Lehrer Show |

US appeals court deals blow to natural gas pipeline running through NJ, NY

The court negated a key New Jersey regulator's approval of the massive project.
Gothamist |

The Pentagon is Waging War on Its Own Paper

Plus, the woman shaping Trump’s media diet.
On the Media |

60 Words

It’s been 25 years since 9/11. Today we talk about the 60 words that ushered in everything that came after.
Radiolab |
YOU ARE ONLINE